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6 kodri recipes



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Recipe# 33691
15 Jun 17
 by Tarla Dalal
A variant of the popular fried rice, which is considered a trademark dish of Chinese cuisine, this is a version that you can eat to your heart’s content as kodri is much healthier than rice. With no compromise on the taste and experience, you ....
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Recipe# 33657
24 Aug 16
 by Tarla Dalal
Risotto is best when freshly prepared and promptly eaten! Since rice is not advisable for diabetics, kodri is a better option. Full of fibre and iron, it tastes equally good. In fact, you could try replacing rice with kodri in your regular diet to keep a check on blood sugar levels. That apart ....
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Recipe# 33752
20 Aug 10
 by Tarla Dalal
Ratatouille is a famous vegetable delicacy from italy, made using zucchini, brinjal and tomatoes. It is usually served with rice or pasta. For a change, i have served it with diabetic-friendly kodri flavoured with mixed herbs. Use fresh herbs as they are flavourful and aromatic and ensure the true t ....
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Recipe# 3509
20 Aug 11
 by Tarla Dalal
A fibre is rich version of upma that is good for a diabetic breakfast. This recipe cooks varagu in yoghurt gravy that is tempered with urad dal and green chillies and other subtle spices. Varagu is not a very commonly used cereal. It resembles larger grains of rava (semolina), but is healthier than ....
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Recipe# 33671
24 Jul 17
 by Tarla Dalal
Along with Lemon Grass Spicy Vegetables , this makes a lunch one would give an arm and a leg for! Kodri takes longer to cook than rice, but it will be worth all the effort if cooked corr ....
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Recipe# 33484
01 Jan 1900
 by Tarla Dalal
No reviews
Ginger fried kodri, you need to avoid cereals and pulses to relax your digestive system. This dish is a combination of healthy ingredients like bean sprouts and kodri cooked in less oil and natural flavouring like ginger, salt and sugar.
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Recipe# 33745
31 Jul 16
 by Tarla Dalal
No reviews
Very similar in taste to rice but healthier, kodri can be used for an unlimited variety of recipes Mexican, Indian and others. The uniqueness of this dish is all thanks to the grinding of garlic and red chilli flakes in a mortar-pestle. Not to forget the splash of colours the coloured capsicums brin ....
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